30 Minute Winter Vegetable Soup
Colorful veggies like carrot, butternut squash, rutabaga, sweet potato, green beans and pasta make this a quick, easy and delicious meal.
Ingredients
- 1 tablespoon olive oil
- 1 large or 2 small onions chopped
- 4 stalks celery
- 5 large carrots sliced
- 3 garlic cloves peeled and finely chopped or grated
- ½ teaspoon salt divided
- ¼ teaspoon freshly ground black pepper
- ¾ pound (396 grams) butternut squash, peeled and cut into bite-size chunks
- ½ pound (226 grams) rutabaga or turnip, peeled and cut into bite-size chunks
- ½ pound (226 grams) white sweet potato, peeled and cut into bite-size chunks
- 8 cups (8.3 pints) vegetable stock
- 2 bay leaves
- 1 sprig of fresh dill
- 4 sprigs fresh parsley
- ¾ pound (340 grams) green beans, cut into bite-size pieces
- 1 cup (112 grams) small pasta, cooked according to package directions
- 1 teaspoon fresh parsley chopped for garnish
Instructions
- To a large soup pan or dutch oven over medium heat add the olive oil. Sauté the onion, celery and carrots until they soften. Stir in the garlic and cook for 1 minute. Add ¼ teaspoon salt, half of the pepper and stir. Add the squash, rutabaga, potato and vegetable stock.
- Using kitchen string, tie the bay leaves, dill and parsley into a bundle and add to the stock.
- Bring to a simmer and cook for 10 until the potatoes and squash are fork tender. Taste for seasoning, depending how salty the stock is, add the other ¼ teaspoon salt (or to taste).
- Add the green beans and cook for 2 more minutes.
- Take out the herb bundle and discard.
- Add ½ cup cooked pasta into serving bowls and pour over the soup. Garnish with chopped parsley.
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 38g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 1122mg | Fiber: 8g | Sugar: 11g